Impact of microoxygenation on Pinot noir wines with different initial phenolic content

Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two d...

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Autores principales:	Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin
Formato:	article
Lenguaje:	EN
Publicado:	International Viticulture and Enology Society 2021
Materias:	microoxygenation initial phenolics colour development monomeric phenolics tannin composition Pinot noir Agriculture S Botany QK1-989
Acceso en línea:	https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c2
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id	oai:doaj.org-article:3c7ec112b3724786a8a2f73daed007c2
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spelling	oai:doaj.org-article:3c7ec112b3724786a8a2f73daed007c22021-11-05T07:13:19ZImpact of microoxygenation on Pinot noir wines with different initial phenolic content 2494-1271https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c22021-11-01T00:00:00Zhttps://oeno-one.eu/article/view/4840https://doaj.org/toc/2494-1271 Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution. Yi YangRebecca Christina DeedLeandro Dias AraujoPaul Andrew KilmartinInternational Viticulture and Enology Societyarticlemicrooxygenationinitial phenolicscolour developmentmonomeric phenolicstannin compositionPinot noirAgricultureSBotanyQK1-989ENOENO One, Vol 55, Iss 4 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	microoxygenation initial phenolics colour development monomeric phenolics tannin composition Pinot noir Agriculture S Botany QK1-989
spellingShingle	microoxygenation initial phenolics colour development monomeric phenolics tannin composition Pinot noir Agriculture S Botany QK1-989 Yi Yang Rebecca Christina Deed Leandro Dias Araujo Paul Andrew Kilmartin Impact of microoxygenation on Pinot noir wines with different initial phenolic content
description	Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution.
format	article
author	Yi Yang Rebecca Christina Deed Leandro Dias Araujo Paul Andrew Kilmartin
author_facet	Yi Yang Rebecca Christina Deed Leandro Dias Araujo Paul Andrew Kilmartin
author_sort	Yi Yang
title	Impact of microoxygenation on Pinot noir wines with different initial phenolic content
title_short	Impact of microoxygenation on Pinot noir wines with different initial phenolic content
title_full	Impact of microoxygenation on Pinot noir wines with different initial phenolic content
title_fullStr	Impact of microoxygenation on Pinot noir wines with different initial phenolic content
title_full_unstemmed	Impact of microoxygenation on Pinot noir wines with different initial phenolic content
title_sort	impact of microoxygenation on pinot noir wines with different initial phenolic content
publisher	International Viticulture and Enology Society
publishDate	2021
url	https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c2
work_keys_str_mv	AT yiyang impactofmicrooxygenationonpinotnoirwineswithdifferentinitialphenoliccontent AT rebeccachristinadeed impactofmicrooxygenationonpinotnoirwineswithdifferentinitialphenoliccontent AT leandrodiasaraujo impactofmicrooxygenationonpinotnoirwineswithdifferentinitialphenoliccontent AT paulandrewkilmartin impactofmicrooxygenationonpinotnoirwineswithdifferentinitialphenoliccontent
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Impact of microoxygenation on Pinot noir wines with different initial phenolic content

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